This spooktacular Halloween pizza comes alive with ghostly creatures and dough as dark as the night sky! This recipe is for those who want to take their cooking to the next level by making the dough from scratch and adding activated charcoal.
Short on time?
We get it - grab some pre-made dough from your local pizza shop and make this pizza on regular dough if you need to save some time! You’ll want to jump straight to step 5. We highly recommend making the dough from scratch though, the activated charcoal gives it that extra spooky feel.
What We Love About This Spooky Pizza
Nutritious crust with activated charcoal!
Easily customizable for different allergies or tastebuds
Unique spin on traditional pizza that everyone can get behind not just the kids!
In the large bowl, mix together the charcoal and flour. In the second large bowl, activate the yeast by mixing it into the water.
Add the yeast mix to the flour mix and mix together to form a rough dough. Cover the large bowl and let rest for 20 minutes.
Next, sprinkle the salt over the dough and proceed to kneed the dough until a smooth and stretchy dough is achieved. Cover the dough and leave it at room temperature to ferment for 16 hours.
Once the dough has fermented, ball it into the desired size then proof for another 4 hours at room temperature. Another option is to put it into the fridge for 24 hours but you will need to let it sit out for 2 hours at room temperature afterwards before stretching.
Once your pizza is stretched out to its desired thickness, it’s time for the fun part… Spooookalicious toppings! Take your mozzarella cheese slices and cut them into ghost shapes. Cut olives in half and slice one half of each olive into 8 slices.
Now that your toppings are ready, pour the desired amount of “blood sauce” (pasta sauce) onto your pizza. Next, put the ghost slices onto your pizza and use the small pieces of olives as the ghost’s eyes.
With the remainder of the olives, use the halved olives as the spiders body to put between the ghosts and use the remainder of the small pieces of olives as the spiders legs.